Just trust me on this one. That’s all I need to say about this recipe filled with fresh garden vegetables, grilled chicken, and tortellini. Make this for guests you want over again and I promise they’ll come back! To keep the kitchen from overheating the house (which isn’t very big) on a summer day, we use the grill outside to roast the vegetables and chicken while boiling the tortellini on the stove inside. The kids picked fresh basil, cherry tomatoes, and squash from the garden, washed them, and helped me mix them with the grilled chicken and tortellini. This is also a good dish to make if you have a busy week coming up because the leftovers are a hit for future lunches and dinners. Get this recipe after the jump…
Grilled Vegetables and Chicken with Tortellini
1 9oz package fresh cheese tortellini
2 chicken breasts
1 bunch asparagus
1 red onion
1 container grape tomatoes
1 large or 2 small zucchini
1 large crook neck squash (yellow)
2 ears corn
3 garlic cloves crushed
Handful torn basil leaves
¼ cup Parmesan cheese
2 tablespoons olive oil
Sea salt and pepper to taste
Fire up the grill. Prep the vegetables and place on a cookie sheet. Drizzle with olive oil and sprinkle the garlic, sea salt, and pepper. Toss and put on the grill at about 400 degrees for 20 to 30 minutes.
Boil a large pot of water for the corn and cook for about 5 minutes. Season the chicken with salt and pepper. When the vegetables are finished take the pan off the grill replace with the chicken and corn.
Boil a pot of water for the tortellini and cook according to the package instructions.
Cook the chicken until it bounces back when poked or has an internal temperature of 165 degrees F. Cook the corn until slightly browned. After you get the corn off the grill remove the corn kernels from the cob and cut up the chicken.
Toss everything together in a large bowl adding olive oil, Parmesan cheese, torn basil, and salt and pepper to taste. Serve at room temperature. Now you have a complete meal in one bowl! Serves 4.